I really, really love mayonnaise, you guys. When I first became vegan, I rarely ever ate it – the store-bought versions either had a weird gloopy texture or a chemical aftertaste. Plus they’re super expensive. $7.99 a jar? No thanks. Then I discovered the miracle of aquafaba, aka water from a can of chickpeas (if you’re unfamiliar with this ingredient, I discuss it in this post), and I started experimenting to create a recipe for perfect vegan mayo. I am so excited to finally share it with you.
This recipe for vegan mayonnaise is ridiculously easy. It takes literally 5 minutes and fewer than 10 ingredients, all of which you most likely have in your cupboard right this instant. It’s as simple as throwing all the ingredients in a measuring cup, drizzling in the oil, and waiting for the magic to happen.
You will be amazed as vegan mayonnaise appears right before your eyes. It has the perfect creamy texture, is delicately sweet, and slightly tangy thanks to natural lemon juice. You can spread this mayonnaise on sandwiches, add some chipotle to create chipotle mayo, add some herbs and make a dip, or use it in coleslaw like in my recipe for BBQ Pulled Jackfruit Sandwiches with Quick Slaw. The possibilities are truly endless. I strongly recommend you give this recipe a try so you don’t ever have to depend on store-bought vegan mayo again. Let me know in the comments how it turns out!